Winery DaviniCuvée Rosso
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Cuvée Rosso from the Winery Davini
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvée Rosso of Winery Davini in the region of Tuscany is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Cuvée Rosso
Pairings that work perfectly with Cuvée Rosso
Original food and wine pairings with Cuvée Rosso
The Cuvée Rosso of Winery Davini matches generally quite well with dishes of beef, lamb or veal such as recipes of beef bobotie, traditional lamb couscous (from algeria) or lisbon veal sauté.
Details and technical informations about Winery Davini's Cuvée Rosso.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Informations about the Winery Davini
The Winery Davini is one of of the world's great estates. It offers 33 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Fruity
A wine whose nose is first characterized by aromas reminiscent of the world of fruit. A wine to be drunk young is essentially fruity, but all wines offer this type of aroma in the first place, which can evolve over time, from the scent of fresh fruit to cooked, stewed, candied or brandied fruit.
